3/4 stick (6 tbsp) 3 oz (75 g) English butter
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
120 ml (8 level tbsp) marmalade
1 orange
2 eggs, beaten
3/4 cup (75 g) 4 oz self raising (self rising) flour
Above:
pinch of salt
2.5 -5 ml (1/2 - 1 level tsp) caraway seeds
25 g (1 oz) breakfast cereal, crushed
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
120 ml (8 level tbsp) marmalade
1 orange
2 eggs, beaten
3/4 cup (75 g) 4 oz self raising (self rising) flour
Above:
pinch of salt
2.5 -5 ml (1/2 - 1 level tsp) caraway seeds
25 g (1 oz) breakfast cereal, crushed
method
1. Butter ten dariole moulds.
2. Whisk the butter and sugar together in a bowl until pale and fluffy. Beat in 30 ml (2 level tbsp) marmalade and the grated rind of the orange. Gradually beat in the eggs.
3. Sift together the flour and salt and gently fold into the mixture with the caraway seeds.
4. Divide the mixture between the prepared moulds, placed on a baking sheet. Bake in the oven at 170°C (325°F) mark 3 for about 25 minutes.
5. Sieve the remaining marmalade, reserving the shreds. Heat the marmalade gently and use to glaze the sides of each cake. Roll the cakes in the crushed cereal. Decorate with reserved marmalade shreds.
2. Whisk the butter and sugar together in a bowl until pale and fluffy. Beat in 30 ml (2 level tbsp) marmalade and the grated rind of the orange. Gradually beat in the eggs.
3. Sift together the flour and salt and gently fold into the mixture with the caraway seeds.
4. Divide the mixture between the prepared moulds, placed on a baking sheet. Bake in the oven at 170°C (325°F) mark 3 for about 25 minutes.
5. Sieve the remaining marmalade, reserving the shreds. Heat the marmalade gently and use to glaze the sides of each cake. Roll the cakes in the crushed cereal. Decorate with reserved marmalade shreds.
serving amount
makes 10
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